In one case, the future of food is designed in vibrant colors and hitherto unknown flavors, in the other, solutions are being worked on to improve the health and quality of life of the population. In common, the three research centers we talk about in this edition have the merit of putting Leiria on the path to innovation, with excellent results, recognized nationally and internationally.
After creating the well-known fish burger, fish sausage with seaweed and fish ham, the research team at Blue Food Research and Innovationfrom the Center for Marine and Environmental Sciences (MARE) at the Polytechnic of Leiria, in Peniche, is testing a new food product: biscuits and snacks ‘manufactured’ in 3D printers, from raw material resulting from the transformation of shells of fruit and fish species of low commercial value.
And the researchers’ commitment to sustainability is not confined to the food area. They also have a project under study to develop ecological packaging for seafood products, using marine materials and recycled plastic, which will reduce environmental impact and promote a greener future.
In the city of Leiria, the thumbs up goes to the partnership between the research center of the Hospital de Santo André and the Center for Innovation in Technologies and Health Care (ciTechCare) of the Escola Superior de Saúde do Politécnico de Leiria and to the success achieved by the two entities, whether in interaction or in an individual context.
Together, among other projects, a physical exercise manual for people with cancer and a cardiac rehabilitation program were developed, which represent an added value not only for patients, but also for health professionals.
Examples of talent, creativity and scientific excellence, which place our region at the epicenter of innovation and to which we should not remain indifferent.
